# 自从学会芹菜这样做，天天吃都不腻，比吃肉还香，酸辣爽口，解馋

Source: https://www.youtube.com/watch?v=zvRx-96OvNA
Recap page: https://rapidrecap.app/video/zvRx-96OvNA
Generated: 2026-02-08T01:33:52.757+00:00

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## Quick Overview

The video demonstrates how to make a refreshing, crisp, and appetizing cold dish using pickled radish and celery, seasoned with garlic, soy sauce, vinegar, and chili sauce, which tastes better the next day and aids digestion.

**Key Points:**
- The dish involves pickling radish first by salting and sugaring it for one hour to draw out moisture.
- Celery is blanched in boiling water seasoned with salt and oil for one minute until it turns green, then immediately drained.
- The prepared radish and blanched celery are mixed with roughly chopped garlic, soy sauce (about 70g), vinegar (about 70g), and two spoonfuls of chili sauce.
- The recipe explicitly cautions to use less salt because the soy sauce and chili sauce are already salty.
- The finished salad tastes best when refrigerated and eaten the next day, as the flavor deepens over time.
- The final dish is described as very refreshing, crisp, appetizing, and good for digestion, pairing well with steamed buns or congee.
- For long-term preservation (up to three months), a capful of high-proof white liquor (baijiu) can be added to the storage container.

![Screenshot at 0:08: The video begins by showing a whole white radish being prepared for cutting after the celery is introduced, establishing the two main vegetable components of the cold dish.](https://ss.rapidrecap.app/screens/zvRx-96OvNA/00-00-08.jpg)

**Context:** This cooking tutorial, presented by a creator named Xiaoyun (小颖美食), shows the step-by-step process for creating a flavorful, cold, pickled vegetable appetizer combining crunchy white radish (daikon) and celery. The preparation emphasizes drawing moisture out of the radish first to ensure a crisp texture before blanching the celery and mixing the ingredients with savory and spicy seasonings.

## Detailed Analysis

The video presents a tutorial for making a spicy and refreshing cold dish featuring radish and celery. First, the radish preparation involves trimming the ends, peeling it, cutting it into 1cm thick slices, and then cutting those slices into 1cm thick strips (0:08-0:24). These radish pieces are placed in a bowl, seasoned with a slightly larger-than-usual amount of salt and a spoonful of sugar (0:29-0:35), mixed well, and left to pickle for one hour to extract water (0:38). Meanwhile, the celery stalks are washed, the roots are trimmed (0:44-0:57), and then they are cut in half lengthwise to help absorb flavor (1:06-1:11) before being cut into small segments (1:14-1:17). The celery segments are blanched for one minute in boiling water that contains salt and cooking oil (1:25-1:33). Once the celery turns green, it is immediately removed and drained well (1:34-1:37). The softened, pickled radish is drained of its released water using a muslin cloth (2:05-2:13) and transferred to a clean bowl (2:17-2:19). The celery, chopped garlic (1:43-1:48), and ginger shreds (1:53-1:57) are added to the radish (2:27-2:31). The seasoning involves adding salt (with a warning to use less since other ingredients are salty), about 70g of light soy sauce, about 70g of vinegar, and two spoonfuls of chili sauce (2:33-2:44). Everything is mixed thoroughly by hand (2:46-2:52). The final dish is shown served, noted to be crisp and appetizing, and tastes even better the next day (3:15-3:34), also aiding digestion. For storage, the finished dish can be placed in an airtight container in the refrigerator, with the option to add a capful of high-proof white liquor for preservation up to three months (2:59-3:09).

### Radish Preparation

- Trim ends, peel, cut into 1cm slices then 1cm strips
- Season with salt (slightly more than usual) and sugar
- Mix and pickle for 1 hour to drain water

### Celery Preparation

- Trim roots, wash, cut stalks in half lengthwise for better flavor absorption
- Blanch in boiling water with salt and oil for 1 minute until green
- Immediately remove and drain thoroughly

### Assembly and Seasoning

- Drain pickled radish using a muslin cloth
- Combine radish, blanched celery, chopped garlic, and ginger strips in a bowl
- Add soy sauce (~70g), vinegar (~70g), and 2 spoonfuls of chili sauce
- Note: Use less salt due to salty condiments

### Finishing and Storage

- Mix ingredients thoroughly by hand
- The dish tastes best after resting overnight in the refrigerator
- For long-term storage (up to 3 months), add a capful of high-proof white liquor (baijiu)

### Final Result

- The dish is described as crisp, refreshing, appetizing, and beneficial for digestion, suitable for pairing with staples like steamed buns or congee.

![Screenshot at 0:00: Fresh celery stalks and a white radish displayed on a wooden cutting board, introducing the main ingredients.](https://ss.rapidrecap.app/screens/zvRx-96OvNA/00-00-00.jpg)
![Screenshot at 0:19: Close-up of the white radish being cut into thick, uniform slices, demonstrating the precise cutting technique.](https://ss.rapidrecap.app/screens/zvRx-96OvNA/00-00-19.jpg)
![Screenshot at 0:31: Salt being poured over the cut radish pieces in a blue and white patterned bowl, initiating the pickling process.](https://ss.rapidrecap.app/screens/zvRx-96OvNA/00-00-31.jpg)
![Screenshot at 1:25: Celery pieces being blanched in boiling water seasoned with salt and oil.](https://ss.rapidrecap.app/screens/zvRx-96OvNA/00-01-25.jpg)
![Screenshot at 2:41: The seasoning process showing soy sauce, ginger, garlic, and chili sauce being added over the blanched celery.](https://ss.rapidrecap.app/screens/zvRx-96OvNA/00-02-41.jpg)